Mini Peach Pies

You’re going to start by making the crust. Mix the flour and salt in a medium sized bowl. Add the oil and water and stir until well combined.Form the dough into a ball and then cut it into eight sections. I cut mine into four pieces and then cut those pieces in half.I used these great little ramekins that I found at Tai Pan Trading for a couple of dollars each as my pie plates. But if you don’t have something like that on hand you could use a muffin tin.Take one of the little sections of dough and spread it out on the bottom and up the sides of your ramekin to form your bottom crust.Add your peaches to the pie. You’ll want to use about half a peach per pie. Top the peaches with about a quarter of a tablespoon of butter and a dash of sugar.Now comes the only slightly tricky part of this recipe – the top crust. Take another of the small sections of dough. I ended up using my hands to pat the dough down until it was about the right size to cover the top of the pie. When pieces crumbled off I just smushed them back on.Once the dough is the right size, carefully pick it up off your cutting board. I used a cleaver and slid it under the dough. You could also use a spatula.Now place the dough on top of the pie, pat it down a little bit and crimp the top and bottom crusts together. Mine ended up looking “rustic.” ;-)Brush the top of the crust with the beaten egg and sprinkle with sugar.Bake at 350 degrees for 30 minutes or until the crust is golden brown.I have some great neighbors. I don't tell them or show them nearly enough how much I appreciate them, but I do like to at least offer a token of my ... Continue Reading